Best Neapolitan Pizza Dough At Home 100% - Full Process Vito Iacopelli

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This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
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Please comment below if you have any questions

[@vitoiacopelli]

More ASRM? What's your favorite part?

[@HonortronicsInc]

The "Soft and Crunchy" at the end!! ♥

[@pxuh69]

I like hearing your voice and seeing your energy so i think regular videos are better

[@1MrBigred]

I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!

[@NihilDry]

Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.

[@Yves.Dethier]

No... 😂 I like your enthusiasm ❤

[@bigmig67]

Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.

[@stephenjames820]

I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!

[@wukang3140]

math is hard.... but it's bakers percentages.... like 1000g (total flour) between poolish and dough .... 70% hydration means u need 700g water total. 2 or 3% salt means you need 20 or 30 grams. poolish recipe is generally the same.... 300 flour 300 water 3 honey 3 yeast you would add 700 flour 400 water next day. u can use smaller amounts of yeast if you let your dough ferment 2 days. yeast will multiply if u bloom it properly. see how many dough balls this gives you.... and adjust

[@dancorlateanu2214]

Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)

[@bigmig67]

@@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.

[@bigmig67]

@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉

[@mauianneme]

I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy

[@toxikwastedump]

also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)

[@mauianneme]

Haha. No, not a morning person. So I usually make the poolish the evening before.

[@maximumovermuslim6337]

Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza

[@chip6515]

made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls

[@DenisAhmet]

Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.

[@MathewtHawkinson]

I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!

[@Kregrr]

Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.

[@trippinwithbryan]

I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!

[@AshleyOfficialWilson]

I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕

[@918scott4]

I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!

[@JosenivaldoBenitoJunior]

Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.

[@simona.6939]

Simply your best video ever! Thank you for making this one without narration!

[@leemasterfizzle]

I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!

[@dansharkey5218]

Your the Man Vito no words are necessary. No one does it better. Gracious

[@ramonchi_5]

great video Vito! loved the wobbly sound when stretching before the first fold on the dough

[@randallsmith329]

Story, composition, lighting and good audio…..well done sir.

[@nickmeale1957]

Vito, this is so relaxing to watch

[@user-fc5cw4ot7i]

Vito, thank you so much for the great pizza!

[@livingforjesuschrist7761]

You're a legend, Vito !!! The best

[@1MrBigred]

I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕

[@Beerub]

Watching perfect smooth dough is so satisfying 🍕

[@user-me2qv1ju3p]

Thank you Vito your channel is the best

[@annaa8140]

I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much

[@Riv359]

Even using a home oven, this guy is unstoppable, Amazing!🍕🍕

[@crunchwrapsupreme8812]

The addition of the espresso makes this gold❤❤😎😎👊👍

[@user-iy3yq6px2u]

Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.

[@gavindavies1356]

Soft and crunchy ❤

[@philbert9300]

It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍

[@michaeljulius5895]

Great video - will have to try this - thanks Vito!

[@tonyfacuseh]

Vita doesn't even need to speak!!! Grazie Mille Vito!

[@dalef84]

Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)

[@joshdrewpic]

ah man, it's so relaxing. Wonderful!

[@johnp6317]

Great home tutorial! And I like the thick bricks in the oven.

[@VanishingNomad]

I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class. Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process. Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless! (Also, as a kid I once won an award for the longest run on sentence)

[@ronmsharonm2708]

WOW! what a great video.! Awesome production

[@GLuff]

Great process man. Great job with the video and edits. 🍻 🍕

[@robertodelvecchio8425]

Excelente Vito, espero que puedas venír a la Argentina!!!!!

[@faryalalkatheeri6144]

Thank you Vito 👍🏻

[@gorankunovic6404]

One of your best videos!

[@seancraven2361]

One of your best videos.

[@Bronxvette]

Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!

[@rainie22rs]

Yes Vito I love your ASMR videos. More please

[@frednurk8590]

Damn, man. That looks sensational. Thank you.

[@RajnaTMS]

This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊

[@RedFather1989]

My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤ Im happy to see you doing well. Next time you're in America, come by Dearborn Michigan and we can cook something together. ❤❤❤ You will be my guest.

[@sneeldamorn]

You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?

[@fereracarera]

Great video Vito!!!

[@LaffinKing]

I love the asmr videos. I appreciate your teachings and your passion. Thank you

[@MatPL32]

Thank you Vito 😁

[@holgerbehrendt9685]

Just great❤. as always

[@yolandarivera5504]

Omg Looks so delicious ❤

[@abhijeetbapat6778]

Soft And Crunchy at the same time. 😘

[@John-ky5fq]

Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks

[@vshek123]

Just amazing!!

[@benantonioguido9798]

bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !

[@jakub3360]

Could you make recipe for Neapolitan Pizza Dough that makes 2 or 3 pizza because sometimes the amount shown in the video is too much. Anyway love your work, you are true master of pizza. Thank you for all you're doing!

[@_clemens_]

What I always make: 1 kg flour Hydration ca. 66% (660 g of water) 15-30 gram of Salt (based on taste and how healthy you want it) 1-2 gram of fresh yeast, almost nothing. -> results in 6 Pizza balls of 270-280 gram. You want only 3? Divide everything by 2. You want only 2? Divide everything by 3. Use a strong flour and cold water. Can't go wrong.

[@omarious]

Maintain 70 percent hydration. 300 grams of flour, 300 grams of water, 5 grams of yeast, 5 grams of honey. 15 grams of salt with 100 grams of flour add to the poolish. 3 pizzas of 240 grams per dough ball.

[@jakub3360]

@@_clemens_ thanks still to much balls XD becausewhat I meant is sometimes I just want one pizza or two but I will try your recipe for sure thanks!

[@_clemens_]

@@jakub3360 As long as you keep the proportions you can alwayts make less. Kneading only 1 portion is maybe a bit less easy, but works as well.

[@DraftDodger69420]

See my comment then cut all ingredients in half.

[@SVWFan-ij3rb]

I don’t like asmr and like it more when you do normal videos but your content is still great

[@JohnOrtynsky]

Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁

[@Joseph_Coutts]

Love you video ! I first found you on KZbin while trying to find a good foccasia recipe (I make yours about 2-3 times a month). Quick question though, I only usually make about 4 pizzas at a time. I have seen you do videos on freezing the dough. At what stage should I do this ? Straight after balling up? How long should I take out of freezer when I want to cook up at a later date. Thanks from Australia 🇦🇺!

[@boumezanouar]

iam a fan of you , this video is amazing

[@tephen78277]

Hello Vito, hope your well. Just started following you and your videos are amazing, full of great recipes and tips. Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂 Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference? Thank you so much and look forward to watching more fantastic videos👌 Stephen.

[@felipeolivos8934]

primerisssssimo.. gratzie maestro!

[@vitoiacopelli]

Gracias a ti!

[@Plasterer1]

The best ❤

[@user-yj6hc3wk4w]

Me gusto ese gluten, debe de tener un aroma increíble. 😊😊

[@dimitrispantazopoulos8775]

This was one of your best videos Vito,bravo! What is the grated cheese you add mozzarella or pecorino?

[@johnnyrico707]

It's Monterey jack

[@stephentaylor395]

Vito mentioned using strong flour. Do you have recommendations? I like the caputo flour.

[@tomtoons]

Maestro Vito, my dude! Thanks for this! I wonder how many pizzas is this recipe for? I have a problem with pre-baking, sometimes my center starts to burn, because its so thin. Do you have any advice, anyone? i bake on pizza stone at 300°C (572F), thats the highest my oven can do.

[@patriciahannifan3381]

Vito, I love the video, but enjoy when you talk through the video more. Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?

[@alanwalsh5566]

Can you make a video on how to store the dough when it has proofed. Great videos

[@geoplaten337]

This is definitely different, and worth watching…but I prefer your passionate, enthusiastic narration.🙂

[@MSNet1]

I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.

[@Zulu_November]

Hi Vito my favourite part is everything you do thank you. Just a quick question if I reduce the poolish from 500 g to 300g that’s 40% reduction does it mean if I reduce the dough recipe by 40% ( 1kg flour 600 ml water 20g salt 1g yeast? I’ll get the same rate but less pizza balls? Thank you

[@djwork5807]

Weird feeling to see a video of Vito without him speaking :D. Good video btw as usual

[@ZwienerZ]

I love asmr so yes!

[@erikrico4635]

Master, pizza and coffee Love, YEAH 👍🏻

[@hildalopez1252]

I follow these recipes and not sure why I can't get my crust to puff up... although its crunchy and delicious!

[@dinonsaveclouie]

Hi ! Thanks ! One question ? Strong flour ??? is that the W - what do you preconize ? And why you don't speak anymore ! The passion in your voice was motivating !

[@blagojanevcev5300]

Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.

[@stevekarnes3071]

Vito, liked this video. But, VERY much prefer having you speak thru them!!

[@user-gx6uh2zg5s]

피토 나는 할때마다 반죽이 질어질때도 있어 너무 힘들었어요 아직 더 연습이 필요하겠죠~^^크리스피한 도우에 바삭바삭소리 너무 맛나겠어요~^^

[@gorandjalevski8839]

Thank you for sharing Vito🙏🏻 Can I mix semola flour with Type 00 for my dough? I'm short about 100g of Type 00. (4 pizza recipe) Will it affect the texture and crispiness?

[@danielesbordone1871]

Fantastic !

[@pojjo1973]

Nice! have you ever tried a 7 day fermented dough for your pizza?.....also amazing!

[@DKTD23]

Thanks Vito! Is the honey really necessary for the fermentation, or more for flavor enhancement with a Neopolitan dough? I don't mind taking a full 24 hours at room temp for the process at all. And of course, always soft and crunchy!

[@DraftDodger69420]

The honey is because the poolish is doing a cold ferment. If you want to leave the poolish out at room temp for 16-24 hrs just omit the honey.

[@cirospartano8467]

spettacolo! 👏👏👏👏👏

[@mehdiizadi163]

Amazing 🥰

[@trustmeimaphysiologist]

Maestro, you revolutionised my pizza game, and took me from only making Sicilian farmhouse (which my Nonna taught me) at home to Neapolitan in my hand made wood fire oven. My Sister in-law is allergic to yeast. Is there a dough I can make her that is actually good? Grazie in anticipo, Lewis

[@dekac011]

Best video ever

[@user-yj6hc3wk4w]

Qué deliciosa te quedó Vito. 😊😊

[@chrisp8116]

Love your channel your the best but there is so many styles of Pizza you could be showing us beyond Neapolitan

[@stockfreak11]

That’s his specialty

[@hildalopez1252]

Beautiful dough. I'm just a bit confused as to why you added yeast in dough since it was already added to the Poolish?

[@ramirenunez3654]

Hi, thanks for the great video! How to prevent the dough to get too sticky ? Even with multiple rest times and folding I had a very hard time to make the dough not sticky, I had to cut it in half and mix separately in the kitchen aid or it wouldn’t get not sticky. Maybe doing with only cold water is the solution?

[@mayc8160]

if it has a lot of hydration, it is normal for it to be sticky. Knead it more, let it rest for 30 minutes to better form the gluten mesh and continue kneading. If it sticks a lot when you touch it, wet your hands with water and you will see that you handle it without sticking, but little water, do not add more water to the pizza.

[@ramirenunez3654]

Thanks will try !

[@AlexTraceur]

Amazing content, as always. Thanks to your channel i got into trying to make Neapolitan pizza style at home. However, i encounter an issue, after the hours at room temperatures, the dough balls get pretty "saggy" and wattery, like some sort of jelly and it's so difficult to manevrate it. If i try to stretch it while it hangs, it will stretch/rip until it reaches the table. Can you point me to what i'm doing wrong?

[@psj800]

Assuming the gluten is well elaborated, then it’s over proofed and you have to reball it and let it rest to use it. If the problem is gluten structure, probably letting it rest 15min at room temp, and 15min at fridge (covered) will help .

[@metapublic]

hi Vito, great video. question, you use a lot of flour. if i cut the portion of the recipie in half, must i also cut the amount of yeast i half as well?

[@user-wy4nq8oz4z]

You don't need 5g yeast. Try 1g in poolish & 1g later when mixing flour.

[@oliviachiu4988]

Amazing skill ! what kind of cheese salt or sugar are you adding ?

[@simonrizk4451]

great video my man

[@cicco5833]

Salve Vito. Big fan. Can you share what flour type//brand you use.

[@burningpile8371]

Awesome!

[@harkiratvirdi]

Hey Vito - I had some questions (because Pizza is a very serious thing!). - You add more yeast after the yeast in the poolish, is this because this is to be cooked the same day and you wanted a faster rise, or is this a new thing? - You also open the dough before turning it into the dough balls, is this to help with the gluten structure or is it just because it sounds nice on an ASMR video (is it necessary or does it help). Last thing - if you ever are in London, please try Napoli on the Road, it's an award winning pizzeria (Top in Top 50 Pizza awards) and you will not regret it. It is superb!

[@psj800]

How did the gluten developed so well? Noticed that the rhythm of water injection was not slow and then the dough mix didn’t rest . Any hints ? Was it a Manitoba flour? 🤔